Mango Lassie

This is my first post in English so bear with me here !

This Indonesian drink / desert, is often served alongside with *REALLY HOT*
dishes. If you bite into some scorching hot dish, you'd better have some of this
drink handy, it will quench immediately. Or alternatively, you could bounce of
the wall and ceilings, yelling for the fire brigade, if your so inclined.

But when I have the kids from my wife's best friend over they don't care about
the drinks quenching ability, to them it just tastes good as a desert.....  
Kids! :-)


MANGO LASSIE (8 glasses)

4    RIPE mango's  (or 6 small  canned non-sweetened mango's)
1    cup of real mango juice (no lemonade)
1/2  liter (to be) whipped cream
1/4  liter yogurt
8    table spoons of VERY FINE sugar (I know, I know.... :-)

I use a single kitchen machine.
Peel the Mango's out of their skin or can, and puree them and set aside. (Be
careful that you don't leave mango threads in the puree!)
Pour in the Whipped cream and sugar, whip to the point between a liquid and firm
whipped cream, just slow runny if you will. Set a aside a little bit for
topping.

Note: The amount of sugar is vital to the taste and quenching ability, so don't
use less sugar, or even worse sugar replacement.
Add the pureed mango, the yogurt and the cup of mango juice, and blend or mix at
the highest setting for some time, until it's one mass.
Pour it into the glasses, add the topping, and put the glasses in the
refrigerator. Don't try the other way around, because it will take some practice
to whip the cream to such a consistency that the mango lassie is still a
drink.....

Enjoy

Theo Ekelmans
The Netherlands
theo@ekelmans.com

Source:

rec.food.cooking, rec.food.recipes